Burnt Sugar Icing: Several Ones to try

Burnt Sugar Icing: A Delicious Sugar Icing Recipe

Julie, a reader, said she and her dad were trying to recreate her grandma’s recipe for burnt sugar icing which Julie said was whiter in color. “Everyone says it can’t be burnt sugar if it’s white, but we know that’s what it was”, she told me. So I am checking with baking expert Rose Levy Beranbaum on this

Meanwhile, enjoy these ‘old time’ burnt sugar icing and cake recipes from other readers. Just be careful of the heat – I would stay on low heat especially for step one – use a good pan and take it off the fire a minute or so before it turns light brown,as the residual heat in the pan will finish the cooking.

1. Over a low heat, pour 1/2 cup sugar into a heavy pan. Stir constantly with a wooden spoon for 8 to 10 minutes; or until it is caramelized (light brown colored).

2. Pour the boiling water into the caramelized sugar and stir until the sugar has dissolved. Stir in the butter, milk, salt and remaining sugar. Boil the mixture until it reaches soft ball stage, approximately 236 degrees F (115 degrees C). Cool the mixture to room temperature. When the mixture has cooled, stir in the vanilla extract.

3. With an electric mixer, beat the mixture until it is thick and creamy. Spread on cake.

Cream the shortening and sugar together. Add the beaten eggs and mix until smooth. Add the milk or water alternately with the flour. Add the burnt sugar and vanilla, then the l/2 cupful of flour sifted with the baking powder and salt.

Bake in 2 layers or in a shallow loaf pan in a moderate oven (350 to 375 degrees) for 30 minutes. Cool and frost. (to burn the sugar, put l/4 cupful of sugar in an iron skillet, over a slow fire. Stir constantly until the sugar is melted and deep-amber in color.) Add l/4 cupful of boiling water and cook to a thin sirup.

Combine sugar, water, egg whites, syrup and salt in top of double boiler. Place over boiling water and beat constantly with rotary beater or electric mixer for 7 minutes until icing is thick enough to stand in peaks. Remove from boiling water, add vanilla and continue beating until icing is thick enough to spread.

Spread sugar in large, heavy skillet. Heat very slowly until sugar melts and starts to turn a deep golden color. Add boiling water SLOWLY, stirring constantly. Continue heating until melted sugar dissolves completely in the water. Boil syrup rapidly until only 3/4 C remains. (This is usually at about the same time that the sugar is completely dissolved.) Cool completely.

Beat butter until smooth. Add egg yolks and blend well. Add syrup alternately with powdered sugar to the butter mixture. Beat until smooth. This recipe is very sweet and we like it best on top of a Duncan Hines Dark Chocolate Fudge cake.

Here’s another good one.

Rita,

Here is a recipe for Burnt Sugar Icing my mom passed to me – I’m not sure if this is what you’re looking for, but I had a recipe and thought I’d try to help.

Burnt Sugar Icing

3/4 C sugar 3/4 C boiling water 1 C butter, softened 2 egg yolks 4 C powdered sugar Spread sugar in large, heavy skillet. Heat very slowly until sugar melts and starts to turn a deep golden color. Add boiling water SLOWLY, stirring constantly. Continue heating until melted sugar dissolves completely in the water. Boil syrup rapidly until only 3/4 C remains. (This is usually at about the same time that the sugar is completely dissolved.) Cool completely. Beat butter until smooth. Add egg yolks and blend well. Add syrup alternately with powdered sugar to the butter mixture. Beat until smooth. This recipe is very sweet and we like it best on top of a Duncan Hines Dark Chocolate Fudge cake.

Classic Burnt Sugar Caramel Icing from Deep South Dish Site

This recipe along with a wonderful Southern Caramel Cake From the Kitchen of Deep South Dishis worth looking into. Check out the site for those recipes plus some really good authentic Southern recipes.